Nov 27, 2018

Refreshing Version Tomato Egg Drop Noodle Soup 清爽版蕃茄蛋湯麵

Not quite the traditional tomato egg drop noodle soup. On top of lighter version chicken soup, I also infused some katsuobushi (bonito flakes) and lemon juice. In a way, it's my refreshing version of tomato egg drop noodle soup.

Tomato egg drop noodle soup -

Ingredients (about 3 to 4 portions)?

  • 6 cups chicken stock
  • 5 grams katsuobushi
  • 6 eggs
  • 4 cups chopped ripe tomatoes
  • 2 stalks scallion
  • 2 garlic cloves
  • 1 small bundle Chinese cabbage (smaller kind similar to bok choi)
  • 1 tablespoon grated ginger
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Some salt
  • Some white pepper powder
  • 3 to 4 portions round noodles


Heat up the chicken stock but keep it just about to simmer. Soak in katsuobushi/bonito flakes for about 10 minutes. Some like to keep the stove on low heat, but I turned off the heat right away. Once ready, filter out the katsuobushi and set the stock aside.

Peel and grate the ginger. Peel and finely chop the garlic cloves. Remove tougher ends and cut the Chinese cabbage into shorter sections. Destem the scallion, cut the whiter part into shorter sections and chop the greens. 

Cut the tomatoes into large chunks, no need to remove the seeds and juice. Also no need to remove the skin first. Just gradually picking out the skin during the cooking process, less stuff to wash that way (wink).

Beat the eggs and set aside for later use.

Take a deep pot, drizzle in some olive oil and turn to medium high heat. Add in chopped garlic, scallion sections, grated ginger, and 1 teaspoon of salt. Cook till aromatic but not burning the garlic.

Transfer chopped tomatoes over and stir-fry till the skin start to fall apart. Be careful of splashing oil during this process. That's why I highly recommend to use a deep pot, it can serve as your wall of protection. 

Meanwhile, pick out the skin while waiting for the tomatoes to cook down, it should be slightly gooey with chunks remain. Lower the heat a little if need more time here.

Pour in prepared stock. Bring to a boil then lower the heat to a simmer.

Add in Chinese cabbage and cook till preferred texture. Add a few pinches of white pepper powder. Taste and see if more salt is needed.

Stir and pour in beaten egg, also add in some freshly squeezed lemon juice. 

While prepping the soup, take another pot of water to cook the noodles. Scoop some tomato egg drop soup to serving bowls. Once the noodles are ready, drain and transfer to these bowls. Scoop more soup to the bowls and top with chopped scallion.

Such a comforting meal, it got the flavors from the land - chicken, and flavors from the sea - bonito flakes. Then the whole dish further brightens up by the acidity from the tomatoes and lemon. Lastly, rounded out by soft beaten eggs.

It works really well as flu diet too. Easy to eat and warms up your body (and soul).

Other noodles recipes:

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